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Enjoy this story from our archive, originally sent to TT members on .

Crostini with Mushroom-Stem Duxelles

This recipe was originally published as part of a menu in Tasting Table National. Want more exclusive recipes from the hottest restaurants and chefs in the country? Then click here to join our Chefs' Recipes edition now.

TT Test Kitchen Tip: Mushroom stems pack a lot of flavor, but they're often overlooked for their more voluptuous caps. This recipe uses only the stems; save the leftover caps for TT's Pasta Scraps with Burrata, Sausage, Mushrooms and Fennel.

TT Test Kitchen Tip: Chop any leftover pieces of baguette in a food processor and store the crumbs in the freezer so you have quick homemade bread crumbs anytime--including for use in TT's Braised Greens and Cauliflower Ribs with Piave-Bacon Bread Crumbs.

Crostini with Mushroom-Stem Duxelles

Yield: 4 appetizer-size servings

Cook Time: 35 minutes

  • INGREDIENTS

    • 1 baguette, sliced on the diagonal into ½-inch slices

    1 tablespoon extra-virgin olive oil

    1 tablespoon unsalted butter

    1 medium shallot, finely chopped

    1 garlic clove, finely chopped

    1½ cups finely diced cremini mushroom stems (from 8 ounces of mushrooms)

    2 sprigs fresh thyme, leaves removed and stems discarded

    ¼ cup dry white wine

    Salt and freshly ground black pepper

    Finely grated zest of one medium lemon

    8 ounces fresh whole-milk ricotta

DIRECTIONS

1. Preheat the oven to 350°. Arrange the baguette slices on a baking sheet and drizzle with 1 tablespoon olive oil. Bake until crisp and beginning to brown, about 10 minutes.

2. In a medium skillet, melt the butter. Add the shallot and garlic and cook until translucent, about 5 to 7 minutes. Stir in the mushroom stems and thyme and cook over low heat, stirring frequently until the mixture is dry, about 15 minutes. Add the wine, bring the heat to medium-low and continue to cook until all the liquid disappears, about 10 minutes. Season to taste with salt and pepper.

3. In a medium bowl, combine the lemon zest and ricotta cheese. Season with salt and pepper. Spread the mixture evenly over the toasted baguette slices and top each slice with a tablespoon of the mushrooms. Serve warm or at room temperature.
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